Simple chicken and broccoli stir-fry recipe that makes tender chicken and crunchy broccoli coated in a flavorful brown sauce. This recipe is saucy because we always make extra sauce for our rice! This tastes just like your favorite Chinese restaurant but even better because it’s homemade!
Homemade Chinese Chicken and Broccoli
Chicken and broccoli is a must-have for your weeknight dinner rotation, thanks to how easy it is to make and how the flavor rivals your favorite takeout. And high five, it tastes even better because you made it in your own kitchen! Seriously, you’re going to be shocked by how you can make this at home now!
If you’re new to making Chinese stir-fries at home, this recipe is the perfect starting point. With juicy chicken thigh and crunchy broccoli, it’s both straightforward and delicious. No wok needed—just simple cooking steps to follow.
Pair it with steamed rice for a complete meal that’s ready in just 30 minutes. We love our chicken and broccoli saucy, so this makes plenty of sauce for you to have extra for your rice! Save for quick and tasty weeknight dinners!
You can make this recipe with boneless chicken thighs or chicken breasts, but after many (seriously, so many) times making this, I fully believe chicken thighs makes it taste most authentic to takeout!
Looking for more fresh broccoli recipes? Check out my Crockpot Cheesy Chicken and Broccoli, Butter Garlic Pasta with Broccoli and Baked Broccoli Mac and Cheese.
Chinese Chicken and Broccoli Ingredients
This is broken up into 3 sections: chicken marinade, vegetables and the brown sauce.
Chicken Marinade
- Chicken thighs or chicken breasts, cut up into bite-size pieces
- Soy sauce, we use low sodium.
- Kitchen basics: cornstarch, sugar, baking soda, vegetable oil, water
For the brown sauce
- Soy sauce, we use low sodium.
- Rice Cooking Wine
- Sesame oil
- Minced garlic
- Kitchen basics: brown sugar, vegetable oil and flour.
- Chicken broth, if you’re out of this you can also use water.
Vegetables
Note: We like extra veggies so that’s why I make mine with broccoli, green bell pepper and sugar snap peas, but if you only want to use broccoli that’s fine!
- Broccoli, chopped up into florets
- Green pepper, chopped up
- Sugar snap peas, chopped into bite size pieces
How to Make Chicken and Broccoli
In a large bowl, mix the chicken marinade ingredients, stirring to fully coat the chicken. Set aside.
In a small bowl, combine the brown sauce ingredients.
Heat up vegetable oil in a large skillet. Add the chicken, its marinade, and 1/2 of the sauce mixture. Keep cooking until chicken is fully cooked.
Add broccoli, green pepper, sugar snap peas, remaining sauce, and a little extra liquid (chicken broth or water). Bring to a boil and cook until the sauce thickens and the broccoli is tender.
Serve on top of steamed white rice, with plenty of extra sauce to soak it all in! Enjoy!
How to Store Leftovers
I doubt there will be any leftovers (there never is at our house!) but if there is, you can store in an airtight container in the refrigerator, good for 4 days. Heat up in the microwave until fully warmed up.
Pin for later:
Extra Saucy Chinese Chicken and Broccoli
PrintIngredients
For the chicken marinade
- 1 pound chicken thighs, boneless and skinless cut up into bite size pieces
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 2 tablespoons soy sauce low sodium
- 2 tablespoons vegetable oil
- 1 tablespoon water
For the sauce
- 1/3 cup soy sauce low sodium
- 3 cloves garlic minced
- 2 tablespoons brown sugar
- 2 tablespoons flour
- 1 tablespoon rice cooking wine
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
Vegetables
- 1 large head broccoli cut up into florets
- 1 small green bell pepper chopped
- 1/4 cup sugar snap peas or snow peas strings removed, chopped into thirds
Additionally
- 1 tablespoon vegetable oil to fry in
- 1 cup chicken broth *can sub with water*
Instructions
- In a large bowl mix together the chicken marinade ingredients: chicken thighs, cornstarch, sugar, baking soda, soy sauce, vegetable oil and water. Stir to fully coat the chicken. Set aside.
- In a smaller bowl mix together the brown sauce ingredients: soy sauce, minced garlic, brown sugar, flour, rice cooking wine, vegetable oil and sesame oil. Set aside.
- Heat up 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the chicken, it's marinade and 1/2 of the brown sauce mixture. Keep cooking until chicken is fully cooked, about 8-10 minutes, making sure to stir often to prevent sticking.
- Add broccoli, green pepper and sugar snap peas, remaining brown sauce and chicken broth. Bring to a boil and cook for 5-7 minutes or until the sauce thickens up and broccoli is tender.
- Serve in bowls with steamed rice. There's plenty of extra sauce to add on top! Enjoy!
Susan says
How long do you marinade the chicken?
Pamela Reed says
Only for a few minutes. I let the chicken marinade while I make the sauce, and then it’s ready to go! Hope this helps!
Jammer says
I can tell with a read-thru this will be a keeper!
Barb says
I’ve made this a couple times and will be making it many times to come. This is pretty, healthy and SO good-even better than takeout, I think. I make stir-fry rice to go with it but it would be great with simple white rice too. So much flavor. THANKS!
Beth Trotter says
I love Chinese food and will be cooking it real soon cause I got all ingredients except the fresh broccoli.
Pamela says
Hope you enjoy Beth, it’s one of our favorite recipes!
Judy Wilson says
Can I use rice vinegar instead of the rice wine? Thank you.
Pamela says
Hey Judy, you absolutely can!
Laurie Rasor says
Have A Good Day